PAN FRIED CHICKEN BREASTS WITH LEEKS AND CABBAGE

A light weeknight meal. All you need: chicken, leeks and cabbage. It takes less time.

Serves 2

Time: 30-35 minutes

2 chicken breast

Salt and pepper

1 tbs olive oil

For the leeks and cabbage

2 cups shredded cabbage

1 cup sliced leeks

1/2 cup peas

1 small white onions sliced

1 garlic clove minced

1 tbs butter

1/2 cup chicken/vegetable stock

1 bay leaf

Salt and pepper

Method

Saute the leeks, onions, bay leaf and garlic in butter for about 2 minutes. Then add the shredded the cabbage.

 

When the cabbage has coated with the onion and leek mix, crush a small stock cube and pour in 1/2 cup of water or 1/2 cup of stock and add the peas to it. Bring it to a simmer, until most of the liquid has evaporated.

 

As the cabbage is being cooked, pan-fry the seasoned chicken breasts till cooked through.

Serve the diagonally sliced chicken breasts with the leeks and cabbage on the side. 

TIP: If you want the cabbage to have a creamy sauce to it, add one or two tablespoons of cream just before serving. Sprinkle a good amount of fresh black pepper.